Running, Recipes, and Real life adventures!

Recipe and real life sharing time…

The first recipe I’ll share since so many have requested it, is my roasted carrot and red pepper with onion puree. This can be served with your favorite protein, salad, or whatever sounds good to you at the time!

This awesome ‘mash’ can be substituted for your basic mashed potatoes!

Preheat your oven to 375 degrees
Gather the following ingredients:
4 large carrots, chopped into bite size pieces
2 red peppers, chopped
1 small white onion, chopped
2 cloves of garlic, minced
Mix these ingredients in a large bowl, and season with avocado oil, kosher salt and pepper, Mediterranean oregano and basil, cayenne pepper, and cumin. I don’t ‘measure’ more so use a pinch of each until it smells just right…
Mix well, and spread on a cookie sheet that has been lined with aluminum foil (spray with cooking spray) and roast at 375 degrees for about 25-30 minutes.

While the veggies are roasting, get your food processer out…add 1/2 cup of veggie stock, 1 pat of unsalted butter, and a dollop of Greek yogurt.
Take the roasted veggies out of the oven, and let cool for about five minutes.
Transfer them into your food processor and pulse on high until you achieve desired consistency.

Next, we have a super easy pistachio crust that will add a yummy crunch to any protein.
What you’ll need:
2 cups of pistachios (I employ my daughter’s help to de-shell them)
2 cloves of garlic
2 teaspoons of lemon zest
2 teaspoons of avocado oil
Kosher salt, pepper, oregano and basil to taste
Throw it all in your food processor and pulse until the mixture is at a breadcrumb consistency.
I used Tilapia that I patted dry and seasoned with kosher salt and pepper. Place on a baking rack that has been sprayed with non stick spray, and liberally apply your pistachio mixture on top of your protein, and bake at 375 for about 20-25 minutes depending on the protein. Serve with your favorite sides, and enjoy!

I am trying my best to come up with healthy substitutes for family favorites that will leave my family and our appetites satisfied.
I am realizing that the extra weight I am carrying is my fault, and my fault alone.
I have substituted breakfast for protein shakes, and am choosing proteins and veggies over French fries and chips (98% of the time).
I am placing my health, and my happiness in my OWN hands, and have seen so many fabulous changes in such a short time…
I am down 4 lbs, with 6 lbs to go, and am not giving up on my dreams of a sub-2 hour half marathon.
I am not letting distance snobs that say “oh it’s JUST a half marathon” take away from my joy…

For part of moving forward, is starting at square one-with healthy eats, positive attitudes, and above all-confidence in all that you do…be it work, cooking, family, or fitness…the race is yours to win…

Welcome to my Blog!

My name is Michelle and I am a retired Air Force Master Sergeant. I have found a passion for running, cooking, writing, photography and all things that move my love for life! I've ran 3 full marathons, with a PR of 4:25, and 13 half marathons with a PR of 2:00:11 (yup-missed sub 2 by 11 seconds, lol). 2016 will be all about tackling the hard things and embracing the good things while my hubby is deployed overseas! Thanks for joining me on my journey!